Home

Lindsey Bergman

Staff Writer

Halloween is less than two weeks away, so here are some quick, easy, and fun recipes that are perfect to bring to parties or just for family and friends.

Spooky Witches’ Fingers

http://allrecipes.com/recipe/spooky-witches-fingers/

 

Ingredients:

 

  1. 1 cup butter, softened

  2. 1 cup confectioners’ sugar

  3. 1 egg

  4. 1 teaspoon almond extract

  5. 1 teaspoon vanilla extract

  6. 2 ⅔ cups all-purpose flour

  7. 1 teaspoon baking powder

  8. 1 teaspoon salt

  9. ¾ cup whole almonds

  10. 1 tube of red decorating gel

Directions:

1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.

2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.

3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. 4. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.

5. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

6. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

 

Pumpkin Cupcakes With Cream Cheese Frosting

http://www.realsimple.com/food-recipes/browse-all-recipes/pumpkin-cupcakes-with-cream-cheese-frosting-00000000021359/index.html

Ingredients:

  1. 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)

  2. 1/2 teaspoon pumpkin pie spice

  3. 1 15-ounce can pumpkin puree

  4. 2 8-ounce bars cream cheese, at room temperature

  5. 2 cups confectioners’ sugar

  6. 24 pieces candy corn

 

Directions:

  1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.

  2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.

  3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s